This week's sweet from Baked Sunday Mornings was Blackberry pie. Unlike some of the other things that we have made from Baked Explorations, this pie was a true classic -- some berries tossed with sugar, flour and some lemon juice and zest baked inside a double crust pie. I didn't make my own crust (no time), so this pie was super easy to throw together. I used blackberries that I bought at Trader Joe's because the recipe called for 7 cups and I could not spend that kind of money on farmer's market berries. However, you could not tell at all. The pie was delicious -- a great balance of tart and sweet. The only problem I had with it is that the juice dripped out everywhere as it was baking (yes, I had a baking sheet under it) and while I was carrying it. Any suggestions to make that not happen to pies? Even with that, this pie was enjoyed by all. I brought it to a picnic and it was gobbled up.